Cheese compositions and related methods

Abstract

Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the fat component) while at the same time substantially maintaining and/or improving properties (e.g., processing properties, organoleptic properties, combinations of these, and the like) of the cheese composition.

1. A low trans-fat cheese composition having suitable functional, organoleptic and nutritional properties, comprising:
 a fat component having about 5% or less by weight of trans-fat based on the total weight of the fat component, the fat component having a Solid Fat Content value in the range from about 30% to 50% at 10 degrees Celsius and less than about 10% at 37.8 degrees Celsius; 
 a protein component comprising:
 casein protein; and 
 a casein-replacing amount of non-casein protein; and 
 
 a starch component comprising a casein-replacing amount of non-pregelatinized, modified starch. 
 
     
     
       2. The low trans-fat cheese composition of  claim 1 , wherein the fat component comprises one or more fat ingredients selected from the group consisting of palm oil, palm oil fractions, and combinations thereof. 
     
     
       3. The low trans-fat cheese composition of  claim 1 , wherein the cheese composition has a Melt Test Value greater than or equal to 3.5. 
     
     
       4. The low trans-fat cheese composition of  claim 1 , wherein the cheese composition has a Stretch Test Value of at least fifteen inches. 
     
     
       5. The low trans-fat cheese composition of  claim 1 , wherein the cheese composition has a Crumble Test Value in the range from 1.0 to 2.5. 
     
     
       6. The low trans-fat cheese composition of  claim 1 , wherein the cheese composition has a Firmness Test Value in the range from 60% to 80% torque. 
     
     
       7. The low trans-fat cheese composition of  claim 1 , wherein the casein protein is present in an amount in the range from 10-20% by weight of the cheese composition. 
     
     
       8. The low trans-fat cheese composition of  claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, thermally-inhibited starch. 
     
     
       9. The low trans-fat cheese composition of  claim 8 , wherein the non-pregelatinized, thermally-inhibited starch is present in an amount in the range from 1-6% by weight of the cheese composition. 
     
     
       10. The low trans-fat cheese composition of  claim 8 , wherein the non-pregelatinized, thermally-inhibited starch comprises non-pregelatinized, thermally-inhibited, potato starch. 
     
     
       11. The low trans-fat cheese composition of  claim 1 , wherein the non-casein protein comprises non-dairy protein. 
     
     
       12. The low trans-fat cheese composition of  claim 11 , wherein the non-dairy protein comprises vital wheat gluten protein. 
     
     
       13. The low trans-fat cheese composition of  claim 1 , wherein the non-casein protein is present in an amount in the range from 1-4% by weight of the cheese composition. 
     
     
       14. The low trans-fat cheese composition of  claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, chemically modified starch. 
     
     
       15. The low trans-fat cheese composition of  claim 14 , wherein the non-pregelatinized, chemically modified starch is present in an amount in the range from 1-6% by weight of the cheese composition. 
     
     
       16. The low trans-fat cheese composition of  claim 14 , wherein the non-pregelatinized, chemically modified starch comprises non-pregelatinized, chemically modified, potato starch. 
     
     
       17. The low trans-fat cheese composition of  claim 1 , wherein the non-pregelatinized, modified starch has a viscosity value, according to the Starch Viscosity Test using 5% dry starch solids, in the range from 100-1200 Brabender units at the beginning of a 95° C. hold period and in the range from 200-1400 Brabender units after 15 minutes from the beginning of the hold period. 
     
     
       18. The low trans-fat cheese composition of  claim 1 , wherein the casein protein comprises rennet casein protein. 
     
     
       19. The low trans-fat cheese composition of  claim 1 , wherein the cheese composition is a substitute cheese composition. 
     
     
       20. A packaged food product comprising the low trans-fat cheese composition of  claim 1 , wherein the packaged food product includes labeling that identifies the food product as having reduced trans-fat. 
     
     
       21. The packaged food product of  claim 20 , wherein the food product is a frozen snack food. 
     
     
       22. A method of formulating a low trans-fat cheese composition while maintaining suitable functional, organoleptic and nutritional properties comprising:
 selecting a low trans-fat component having about 5% or less by weight of low trans-fat based on the total weight of the fat component by comparing a Solid Fat Content profile of the low trans-fat component to a base-line Solid Fat Content profile of an exemplary fat having greater than 5% trans-fat based on the total weight of the exemplary fat, the Solid Fat Content profile of the low trans-fat component depicting a Solid Fat Content value for the low trans-fat component in the range from about 30% to 50% at 10 degrees Celsius and less than about 10% at 37.8 degrees Celsius; 
 selecting a protein component including casein protein and a casein-replacing amount of non-casein protein; and 
 selecting a starch component including a casein-replacing amount of non-pregelatinized, modified starch.